There’s nowhere else in the county quite like it. Surrounded by parkland and a groomed golf course, the splendid classical mansion of Mottram Hall was the perfect location for a Cheshire Life luncheon.

After being greeted by general manager Michael Lavizani, we were taken through to the ornate Garden Room for drinks and canapés. Glasses of Rose Veuve Clicquot champagne, the perfect aperitif for late summer, clinked as guests tucked into canapés of beef carpaccio with parma ham and cream cheese gougeres. This mini course was a sign of good things to come from head chef Sam Karle, who was at the helm of Mottram Hall’s kitchen while new executive chef, Colin Gannon, took a holiday.

‘I like to eat very simply at home, especially as I have two young children,’ said 24-year-old Sam, who lives in Macclesfield. The talented young chef had previously worked with Aiden Byrne at The Church Green in Lymm and at The Chester Grosvenor before joining the team here three years ago. ‘It’s another learning curve here at Mottram as it’s very different to what I’ve been used to but I am enjoying it.’

It was soon time for lunch in the elegant St Andrew’s Suite, where tables had been decorated prettily by Alison Gleave from Lasting Memories in Timperley. The first course, pressing of confit duck, mango and sesame dressing with crispy kale, was deliciously moreish, with the flavours and textures of the mango adding a sweet twist against the mild saltiness of the crispy kale.

For mains we were presented with a succulent roast lamb rump, pink in the middle, served with potato terrine, minted peas and beans and a brown onion puree. It was simply stunning. The lamb, well-seasoned, cut like butter, and was a big hit with everyone.

But for many guests, including me, dessert was seen as the pièce de résistance from Sam’s kitchen brigade. Our final course was a delectable chocolate truffle torte, which looked as if it would be heavy, but was surprisingly light. The air-whipped mousse style chocolate was carefully layered onto a cake-like base, and when paired with the salted caramel sauce and honeycomb parfait...food heaven!

As if that wasn’t enough, soprano Helen England serenaded us with a selection of Italian arias while lemon meringue pie petit fours and coffee were served. I guess there’s only one phrase to sum up our thoughts on this dining experience, and as Helen put it in song – That’s Amore!